This dinner recipe is for a Moroccan spiced whole chicken that can easily feed the whole family, or can be leftovers for days. It’s completely paleo, easy to make, and delicious. I like to make it on a Sunday and enjoy it for lunch the next two days.
One 4 pound (LB) chicken, room temperature
2 tablespoons softened unsalted butter
1 teaspoon ground coriander
1 teaspoon Sweet paprika
1 teaspoon ground cumin
1/4 teaspoon of ground cinnamon
1/4 teaspoon cayenne pepper
5 tablespoons of olive oil
Two sweet potatoes, peeled and quartered
One red onion cut into 8 Wedges
One large Cauliflower cut into florets
3 garlic clothes peeled
12 dried apricots
12 dried prunes
1. Preheat oven to 450°. Brush 2 to 3 tablespoons of olive oil on the baking sheet or baking pan.
2. Cut the chicken and pat dry with paper towels. Remove and discard the gimlets and or neck from the cavity of the chicken and remove any hanging fat . Sprinkle salt and pepper in the cavity and on the top of the chicken skin.
3. In a small bowl, mix the butter, coriander, paprika, cumin, cinnamon, and cayenne pepper until well blended.
4. Slide a finger under the skin over each breast half, creating a pocket between the skin and the meat. Rub the butter mixture Under each breast and the remainder of the spread on the outside of the chicken. Tie the legs to come together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. If the chicken appears to be getting brown too quickly cover loosely with a sheet of aluminum foil.
5. Combine the sweet potatoes,onions, cauliflower, garlic, prunes and apricots in a bowl. Add the remaining 2 or 3 tablespoons of oil and toss to coat. Sprinkle with salt and pepper and toss again.
6. When the Chicken has roasted 30 minutes, remove it from the oven. Pour off most of the fat. Return the chicken to the center of the baking sheet and place the vegetables and fruit around it in a single layer. Place the baking sheet back in the oven and continue roasting for approximately 40 minutes longer, depending on the size of the bird it may need to cook more than that or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees f. If the skin is getting too dark before the meat is done reduce the temperature to 425°.
7. When the chicken is done, transfer to a platter and let it rest for 10 minutes. Cover with aluminum foil to keep it warm. Carve the chicken and serve with the vegetables around it.